Mexican Wraps

1. In a large saucepan heat the oil over a medium heat, add the onions, carrots, peppers, garlic and chillies cook for 10-15 minutes until softened.

2. Add the spices and bay leaves and cook for a further 2 minutes, before adding the chopped tomatoes and Quick Hydrate Pea Mince and 1L of boiling water or stock.

3. Bring to a simmer and cook for 10 minutes.

4. Add the kidney beans, coriander and parsley.

5. Season to taste with salt and pepper and simmer for a further 10 minutes.

6. Remove from the heat, remove the bay leaves and divide the mix between pre-warmed wraps then roll each wrap to close and serve immediately.

serving suggestion

Spicy potato wedges I Homemade vegan coleslaw